June 13, 2017

Blueberry and wheat berry salad. If you had told me a few years ago that I'd become smitten with grain salads, I would've laughed in your face (as politely as possible).

I've never liked rice and therefore assumed I wouldn't like any type of grain, but I was so wrong! Bulgur, wheat berries, farro, and quinoa are now pantry staples for me, and I love adding seemingly random ingredients to them and creating something surprisingly delicious, which actually happens more often than not!

This mishmash of add-ins was one of my more successful blends, so I thought I'd share it. There are SO many pleasing tastes and textures going on, from crisp cucumbers to juicy blueberries, and from crunchy almonds to toothsome chickpeas. Plus, there are massive amounts of two herbs, chunks of creamy mozzarella cheese, and a bright hit of lemon. I happily noshed on this all week!

Directions:
To prepare wheat berries: Sort through wheat berries carefully, discarding any stones.
Rinse well under cool running water.
Place in a large heavy saucepan and add water and 1 teaspoon salt.
Bring to a boil over high heat, then reduce heat, cover, and simmer gently, stirring occasionally, for 50 minutes to 1 hour, until tender.
Drain and rinse; let cool to room temperature.
To prepare the salad: Combine cooled wheat berries, lemon juice, oil, cucumber, blueberries, mint, parsley, chickpeas, cheese, and almonds in a large bowl; stir gently.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes to allow the flavors to combine. The flavor will improve after several hours in the fridge.
Serve cold or at room temperature.